Flatfish marinated in kelp
" minutes
Lightly sprinkle salt on both sides of the flounder.
Cut two pieces of kelp with scissors to fit the size of the flounder.
Wipe off any dirt from the kelp with kitchen paper soaked in plenty of vinegar (or a dish towel if you don't have that), then sandwich the flounder between the pieces of kelp and cover tightly with plastic wrap.
Let [3] sit in the refrigerator for 30 minutes to 1 hour.
Mix the dressing ingredients in a bowl to make the dressing.
Remove the flounder from the refrigerator, wipe off the water with kitchen paper (or a dish towel if you don't have kitchen paper), and slice it thinly with the skin side down.
Place the fish on a plate, sprinkle with a little salt (not included in the recipe), and pour the dressing over it.
Drizzle olive oil and lemon juice over [7], sprinkle with chives and pink sprouts, and you're done.
-
- Flounder (Please also refer to the separate recipe "How to prepare flounder"). Can be eaten as sashimi.
- 70g
-
- salt
- A little
-
- konbu Rashiro kelp
- Appropriate amount
-
- vinegar
- Appropriate amount
-
[dressing]
- French Dressing
- 4 tbsp
-
- Lemon juice
- 2 tsp
-
- Wasabi
- 5g
-
- soy sauce
- 1 tsp
-
- Chives for garnish, finely chopped.
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
for
-
- Lemon juice for finishing
- 1 tsp
-
- Pink sprouts for finishing
- Appropriate amount
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